[Andrew563]

With some of the requests I get, i swear most people think ketchup, mustard , tartar, ranch, and a1 are the mother sauces.

[Chefred]

the CIA (culinary institute of america) says the 5 mother sauces are

1. espagnole
- Demi
2.White sauce
- veloute
- bechamel
3. Tomato
4. hollandaise (emulsion)
-mayo
5-burre blac

Chefred
any other grads out there

[kuan]

Another reason why Beurre Blanc is not a mother sauce. It goes in and out of style!

[cjdacook]

This was my method for learning (memorizing) them in culinary school - and it sticks with me today (many, many years later!!)

Just think - Virgin BETH

Veloute
Bechamel
Espanol
Tomato
Hollandaise

[kuan]

Here's a pic of some bear blanc. You see the mother sauce and the baby sauces next to each other.

[Pete]

LOL!!!!! I'd hate to see how you visualize Pasta Puttenseca!

[Nentony]

Oh My, Thats Really funny!!

Tony

[cape chef]

Originally Posted by kuan

Here's a pic of some bear blanc. You see the mother sauce and the baby sauces next to each other.

Just another reason I love cheftalk!!!

[Al_Dente]

like the difference between concrete and simply adding dirt to a puddle of mud....the latter lacks construction. lol

[jbeisser]

Hi all - Its my first post! I am organizing a cooking series on just sauces to amateur cooks (that includes me!) I feel I really know the at-home cooking mindset but do you think the basic concepts and techniques for 3/5 can be taught in less than an hour? And, by phone? It's one-one-one and there is ample follow-up to the introduction. Thanks for the input.
Jenn

[Blade55440]

My instructor made us memorize the original mother sauces, but then also pounded into our heads that people are now calling em "white sauces, brown sauces, and emulsion sauces".

The original 5 were:

Bechamel
Espagnole
Tomato
Hollandaise
Veloute

(I cheated and remembered "Beth V." as a memorization tool)

Now-a-days, just like I said earlier it's not those base 5 it's:

white sauce
brown sauce
emulsion sauce

The "new" classification tends to count more emulsion sauces than before.

[ED BUCHANAN]

Both Beurre Blanc and Hollandaiseand Bernaise are all butter sauces. Hollandaise and Bernaise are emulsions(as is mayonaise) where Beurre Blanc is not. Reason Beurre Blanc is so popular because most cooks know how to make it and they have trouble or are afraid of the emulsions that they will break. Espanole is a derivitive or basic brown sauce of demi glace(half glaze) or glace d viand full glaze, which is not usually found in kitchens anymore. It starts with about 10 gallons of good brown stock cooked down over days till the contents will fill about a half of quart measure.
Veloute is simply Bechamel with the addition of stock of some kind. chef ed

[ED BUCHANAN]

You are correct Espanole is a basic brown sauce derived from a Demi Glace. chef ed

[Someday]

Originally Posted by ED BUCHANAN

You are correct Espanole is a basic brown sauce derived from a Demi Glace. chef ed

Demi Glace is traditionally derived from Espagnole. Classic demi is a mixture of equal parts espagnole and veal stock, reduced to the proper consistency. Nowadays, we generally refer to any reduced and/or fortified veal stock as demi.

Is buerre blanc a classic mother sauce? No. But I'm ok with it being considered a modern mother sauce, a la Brown, White and emulsion. That sounds like a good way to update the traditional thinking of a mother sauce.

Ed, Buerre Blanc IS an emulsion. Butter itself is an emulsion (fat suspended in water), so buerre blanc is simply a way to "melt" the butter while maintaining the natural emulsion of the butter.

Veloute is not bechemel with stock. Bechemel is milk, thickened with roux, and simmered with an onion piquet until the flour taste is cooked out. Veloute is made with white stock (chicken, veal, or fish) and roux.

[kuan]

If you call beurre blanc a mother sauce then be prepared to call beurre rouge a mother sauce as well. How about mayonnaise then, can you call that a mother sauce?